RE: [CH] Recipe
bedwellm@WellsFargo.COM
Tue, 20 Feb 2001 15:21:40 -0800
Thank you, thank you for this recipe, Uncle Steve!!!
Regards,
Micah
-----Original Message-----
From: Uncle Steve [mailto:UncleSteve@ushotstuff.com]
Sent: Tuesday, February 20, 2001 2:56 PM
To: chile-heads@globalgarden.com
Subject: [CH] Recipe
This came in the mail today.
CHEDDAR JALAPENO CORN STICKS
1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 large egg
4 oz coarsely grated extra-sharp Cheddar (1 cup)
1/4 cup finely chopped scallion (white and pale green parts only)
1-2 tablespoons finely chopped drained pickled jalapenos
1/2 stick (4 tablespoons) unsalted butter, melted
Special equipment: 2 well-seasoned cast-iron corn stick pans, each with 7
(5-
by 1 1/2-inch) molds or a well-seasoned 9-inch cast-iron skillet
Preheat oven to 425F. Heat pans in middle of oven 10 minutes.
Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk
together buttermilk and egg in another bowl and add cornmeal mixture with
Cheddar, scallion, jalapenos, and 2 tablespoons butter, stirring, until just
combined.
Remove pans from oven and divide remaining 2 tablespoons butter
among corn stick molds. Quickly divide batter among molds (about
3 tablespoons each) and bake until a tester comes out clean and tops
are golden, 12 to 15 minutes. Cool corn sticks in pans 3 to 5 minutes
before removing from molds. Serve warm.
Cooks' note:
If using a cast-iron skillet, pour all of batter into it and bake 15 to 20
minutes.
Enjoy the heat,
Steve
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